Danish Tartar Sauce : Remoulade
Here is a favorite recipe of mine for remoulade.
Until this easy recipe landed in our laps, we had always bought ready-made tubes of the stuff to put on our sandwiches and there was not a danish market in sight for about 100 miles. Oddly, our Danish mother had never made the stuff and thus, did not have a recipe to make one. However, by odd coincidence a Danish Deli/Bakery had recently opened in our town (unfortunately, it did not last long). But, I did happen to ask it's owner if he knew how to make 'remoulade'. Much to my delight and surprise, he did. It is his recipe that I share with you today with minor modifications by me from years of fine tuning it to the homemade version I grew up with in Denmark.
If you are familiar with the American version called 'tartar sauce', you may very well trade it in for this one. It's special texture and taste compliments many different types of 'smørrebrød', especially seafood and those crab cakes that we all love. I am sure that once you have made this you will find it a typical part of your condiment/pålæg repertoire.